Food Technology Year 9 Recipe Booklet 2013-2014 Food Technology Year 9 Recipe Booklet 2013-2014 Walton High School Walton High School
Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic, textile, food and a whole range of other materials. In food technology we will, of course, be designing and making with food as a material. As you work through key stage 3 (years 7-9) you will need to build up your skills and knowledge of food as a material. We have tried to include as many practical activities as possible, but this may not always be making a product to take home, it may be an experiment, a tasting analysis or evaluating products already on the market. Whatever you do will be helping you to learn how and why food products arrive on supermarket shelves or on restaurant menus. All of the recipes in this booklet can be completed within the time of the lesson, including the clearing up of the work area. The clearing up at the end of the lesson is an important part of your learning and you are constantly assessed by your teacher on your time management, hygiene and safety practices. You teacher will go through the recipe booklet each week with you in time for your next practical lesson, so that you can organise your ingredients to bring into the lesson. Participating within the practical lessons is compulsory. You may not make all of the recipe s during your Food module, however we have including some that you may wish to try at home. In all of the recipes we have indicated the healthiest option ingredient however as a department we encourage students to adapt recipes/ingredients to suit individual preferences. E.g. Wholemeal plain flour can be adapted to white plain flour etc. For hygiene and safety reasons all students are expected to tie up their hair if it is long. Students are not allowed to wear nail varnish for practical lessons. Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic, textile, food and a whole range of other materials. In food technology we will, of course, be designing and making with food as a material. As you work through key stage 3 (years 7-9) you will need to build up your skills and knowledge of food as a material. We have tried to include as many practical activities as possible, but this may not always be making a product to take home, it may be an experiment, a tasting analysis or evaluating products already on the market. Whatever you do will be helping you to learn how and why food products arrive on supermarket shelves or on restaurant menus. All of the recipes in this booklet can be completed within the time of the lesson, including the clearing up of the work area. The clearing up at the end of the lesson is an important part of your learning and you are constantly assessed by your teacher on your time management, hygiene and safety practices. You teacher will go through the recipe booklet each week with you in time for your next practical lesson, so that you can organise your ingredients to bring into the lesson. Participating within the practical lessons is compulsory. You may not make all of the recipe s during your Food module, however we have including some that you may wish to try at home. In all of the recipes we have indicated the healthiest option ingredient however as a department we encourage students to adapt recipes/ingredients to suit individual preferences. E.g. Wholemeal plain flour can be adapted to white plain flour etc. For hygiene and safety reasons all students are expected to tie up their hair if it is long. Students are not allowed to wear nail varnish for practical lessons. We hope that you enjoy the course. We hope that you enjoy the course.
A word about measurements Metric measurements have been used for the recipes in this booklet but because not everyone uses metric, imperial measurements have been added. Generally in cooking 1 ounce (oz) = 25 grams (g) A word about measurements Metric measurements have been used for the recipes in this booklet but because not everyone uses metric, imperial measurements have been added. Generally in cooking 1 ounce (oz) = 25 grams (g) 1oz = 25g 2oz = 50g 3oz = 75g 4oz = 100g 8oz = 200g 12oz = 300g 1oz = 25g 2oz = 50g 3oz = 75g 4oz = 100g 8oz = 200g 12oz = 300g Liquids are measured in litres parts of litres are millilitres. Imperial measurements are measured in pints parts of pints are fluid ounces. 1 fluid ounce = 30ml (millilitres) Liquids are measured in litres parts of litres are millilitres. Imperial measurements are measured in pints parts of pints are fluid ounces. 1 fluid ounce = 30ml (millilitres) ¼ pt = 5 fluid oz = 150ml ½ pt = 10 fluid oz = 300ml 1pt = 20 fluid oz = 600ml tsp = teaspoon tbsp = tablespoon ¼ pt = 5 fluid oz = 150ml ½ pt = 10 fluid oz = 300ml 1pt = 20 fluid oz = 600ml tsp = teaspoon tbsp = tablespoon Temperature conversion chart Temperature conversion chart Degrees Celsius Gas Mark Degrees Celsius Gas Mark 140 1 150 2 160/170 3 180 4 190 5 200 6 220 7 230 8 240 9 140 1 150 2 160/170 3 180 4 190 5 200 6 220 7 230 8 240 9
Fruit Pie Pastry *8 Metal or oven proof plate 250g/10oz plain flour *Tin to carry home in 65g/2.5oz hard margarine 65g/2.5oz lard Oven Temp. 180oC Pinch salt (optional) Gas 5 Time 25-30 minutes Filling 500g/1 lb stewed or chopped fruit (you may choose not to stew your fruit) 50g/2oz sugar (optional) milk to glaze Fruit Pie Pastry *8 Metal or oven proof plate 250g/10oz plain flour *Tin to carry home in 65g/2.5oz hard margarine 65g/2.5oz lard Oven Temp. 180oC Pinch salt (optional) Gas 5 Time 25-30 minutes Filling 500g/1 lb stewed or chopped fruit (you may choose not to stew your fruit) 50g/2oz sugar (optional) milk to glaze Light oven 180oC/Gas 5 To make pastry Place flour and salt into a large mixing bowl. Add the lard and margarine, rub in so that the mixture resembles breadcrumbs Add approx 10 tablespoons water (TAKE CARE add water gradually/mixtures vary, some need more water some need less!), mix using a palette knife until the mixture binds together Divide the mixture in half, on a floured surface roll out two circles from the pastry halves Line your metal/ovenproof plate with one of the pastry circles Place stewed/chopped fruit onto the pastry on the plate Damp edges of pastry with milk and cover pie with remaining pastry Seal and decorate edges, glaze Bake in the oven 180oC/Gas 5 for 25-30 minutes until golden brown Light oven 180oC/Gas 5 To make pastry Place flour and salt into a large mixing bowl. Add the lard and margarine, rub in so that the mixture resembles breadcrumbs Add approx 10 tablespoons water (TAKE CARE add water gradually/mixtures vary, some need more water some need less!), mix using a palette knife until the mixture binds together Divide the mixture in half, on a floured surface roll out two circles from the pastry halves Line your metal/ovenproof plate with one of the pastry circles Place stewed/chopped fruit onto the pastry on the plate Damp edges of pastry with milk and cover pie with remaining pastry Seal and decorate edges, glaze Bake in the oven 180oC/Gas 5 for 25-30 minutes until golden brown
Pasties (4 pasties) 300g/12oz pkt puff/flaky pastry Egg to glaze *Tin to carry home in Fillings Cheese and onion 75g/3oz grated cheese and 1 onion (chopped) Corned beef small tin corned beef, 1 onion (chopped) and 1 tablespoon pickle (optional) You may choose your own fillings discuss with your teacher Oven Temp 200oC Gas 6 Time 25-30 minutes Pasties (4 pasties) 300g/12oz pkt puff/flaky pastry Egg to glaze *Tin to carry home in Fillings Cheese and onion 75g/3oz grated cheese and 1 onion (chopped) Corned beef small tin corned beef, 1 onion (chopped) and 1 tablespoon pickle (optional) You may choose your own fillings discuss with your teacher Oven Temp 200oC Gas 6 Time 25-30 minutes Light oven 200oC/Gas 6 Grease baking tray Divide the pastry into four equal pieces. On a floured surface roll out into a circle. Cut out 4 circles around a tea plate Mix the fillings into a large bowl, add half the egg to bind ingredients together slightly Place a few spoonfuls of the filling onto each of the pastry circles Brush the edges of each pastry circles with egg and fold over in half, seal and flute the edges. Place the pasties onto the greased baking tray and glaze Bake in the oven 200oC/Gas 6 for 25-30 minutes until golden brown Cool on a wire cooling tray Light oven 200oC/Gas 6 Grease baking tray Divide the pastry into four equal pieces. On a floured surface roll out into a circle. Cut out 4 circles around a tea plate Mix the fillings into a large bowl, add half the egg to bind ingredients together slightly Place a few spoonfuls of the filling onto each of the pastry circles Brush the edges of each pastry circles with egg and fold over in half, seal and flute the edges. Place the pasties onto the greased baking tray and glaze Bake in the oven 200oC/Gas 6 for 25-30 minutes until golden brown Cool on a wire cooling tray
Chicken and Bacon Lasagne (serves 4) 8 sheets of Lasagne *Oven proof dish 250-300g/ 10-12oz raw chicken *Tin to carry home in OR 250g/10oz Quorn (vegetarian option) 1 onion (chopped) 50g/2oz margarine Oven Temp. 200oC 40g/ 1½ oz plain flour Gas 6 1 chicken oxo Time 35-40 minutes 1 pint milk 50g/2oz chopped raw bacon 100-150g/4-6oz grated cheese Green Pepper (chopped) or a leek (chopped) Variations Vegetable 350g/14oz mixed vegetables (chopped and sliced) Chicken and Bacon Lasagne (serves 4) 8 sheets of Lasagne *Oven proof dish 250-300g/ 10-12oz raw chicken *Tin to carry home in OR 250g/10oz Quorn (vegetarian option) 1 onion (chopped) 50g/2oz margarine Oven Temp. 200oC 40g/ 1½ oz plain flour Gas 6 1 chicken oxo Time 35-40 minutes 1 pint milk 50g/2oz chopped raw bacon 100-150g/4-6oz grated cheese Green Pepper (chopped) or a leek (chopped) Variations Vegetable 350g/14oz mixed vegetables (chopped and sliced) Light oven 200oC/Gas 6 Melt margarine in a saucepan, fry onion, chicken, bacon and pepper Add flour and stir using a wooden spoon, cook on a low heat for two minutes Remove from heat and SLOWLY beat in the milk, return to boil. Add chicken oxo to sauce Place 1/3 of the chicken sauce mixture in the base of your ovenproof dish Cover with ½ the pasta, then 1/3 of sauce Cover with remaining pasta and lastly top with sauce Sprinkle cheese over the top Bake in the oven 200oC/Gas 6 for 35-40 minutes until golden brown and pasta is cooked Light oven 200oC/Gas 6 Melt margarine in a saucepan, fry onion, chicken, bacon and pepper Add flour and stir using a wooden spoon, cook on a low heat for two minutes Remove from heat and SLOWLY beat in the milk, return to boil. Add chicken oxo to sauce Place 1/3 of the chicken sauce mixture in the base of your ovenproof dish Cover with ½ the pasta, then 1/3 of sauce Cover with remaining pasta and lastly top with sauce Sprinkle cheese over the top Bake in the oven 200oC/Gas 6 for 35-40 minutes until golden brown and pasta is cooked
Sweet and Sour Chicken (serves 3) 1 Carrot *Dish to carry home in 1 Green pepper 1 onion 2 piece of cucumber Small can of pineapple 4 tablespoon of tomato puree 4 tablespoon of soy sauce 8 tablespoon of vinegar 1 tablespoon of corn flour 1 tablespoon of oil 3-4 raw chicken pieces boneless are easier Sweet and Sour Chicken (serves 3) 1 Carrot *Dish to carry home in 1 Green pepper 1 onion 2 piece of cucumber Small can of pineapple 4 tablespoon of tomato puree 4 tablespoon of soy sauce 8 tablespoon of vinegar 1 tablespoon of corn flour 1 tablespoon of oil 3-4 raw chicken pieces boneless are easier Slice the onion and the pepper Thickly slice the cucumber Open pineapple and keep the juice, chop pineapple Cut up chicken Place oil in wok or saucepan and heat Add chicken and fry to seal Add onion, carrot and pepper and fry for 3 minutes Add pineapple, puree, soy sauce, vinegar and cucumber Blend corn flour with pineapple juice and add then stir, at this point if you like a lot of sauce add a little more water Bring to the boil and simmer until meat is cooked Serve with boiled rice Slice the onion and the pepper Thickly slice the cucumber Open pineapple and keep the juice, chop pineapple Cut up chicken Place oil in wok or saucepan and heat Add chicken and fry to seal Add onion, carrot and pepper and fry for 3 minutes Add pineapple, puree, soy sauce, vinegar and cucumber Blend corn flour with pineapple juice and add then stir, at this point if you like a lot of sauce add a little more water Bring to the boil and simmer until meat is cooked Serve with boiled rice
Deluxe Meat Sauce (Bolognese) 400g/1lb of minced beef *Container to carry home in 2 rashers of bacon - raw (chopped) 1 onion (chopped) 1 stick of celery (chopped) 100g/4oz mushrooms (sliced) 1 clove of garlic (crushed) 1 carrot (grated) 400g/15oz can of tomatoes (chopped) 2 tablespoons of tomato puree 1 beef stock cube 1/2 pint of water 25g/1oz cornflour (optional to thicken sauce) Salt and pepper Deluxe Meat Sauce (Bolognese) 400g/1lb of minced beef *Container to carry home in 2 rashers of bacon - raw (chopped) 1 onion (chopped) 1 stick of celery (chopped) 100g/4oz mushrooms (sliced) 1 clove of garlic (crushed) 1 carrot (grated) 400g/15oz can of tomatoes (chopped) 2 tablespoons of tomato puree 1 beef stock cube 1/2 pint of water 25g/1oz cornflour (optional to thicken sauce) Salt and pepper Prepare all vegetables, chop bacon and crush garlic In a large saucepan brown the mince and drain off any fat Add onion, celery, carrot and bacon and fry for five minutes Add garlic, mushrooms and chopped tomatoes, continue to fry Crush oxo cube and sprinkle in, along with a good sprinkle of salt and pepper Add tomato puree Add any additional water if necessary (If Using) Mix corn flour in a small basin with two to three tablespoons of water and smooth into a paste Add mixed corn flour to pan stirring all the time Simmer for thirty minutes and adjust seasoning if necessary Serve with spaghetti, rice or baked potatoes Prepare all vegetables, chop bacon and crush garlic In a large saucepan brown the mince and drain off any fat Add onion, celery, carrot and bacon and fry for five minutes Add garlic, mushrooms and chopped tomatoes, continue to fry Crush oxo cube and sprinkle in, along with a good sprinkle of salt and pepper Add tomato puree Add any additional water if necessary (If Using) Mix corn flour in a small basin with two to three tablespoons of water and smooth into a paste Add mixed corn flour to pan stirring all the time Simmer for thirty minutes and adjust seasoning if necessary Serve with spaghetti, rice or baked potatoes
Quiche Equipment from Home 150-200g/6-8oz short crust pastry (depending on size of dish) *7 (18 cm) quiche dish 100g/4oz grated cheese *Container to carry it 2 medium tomatoes home in 2-3 eggs (depending on size of dish) 5 fl oz/1/4 pint of milk/cream Oven Temp-200oC Salt and pepper Gas 4 Time 35 minutes Quiche Equipment from Home 150-200g/6-8oz short crust pastry (depending on size of dish) *7 (18 cm) quiche dish 100g/4oz grated cheese *Container to carry it 2 medium tomatoes home in 2-3 eggs (depending on size of dish) 5 fl oz/1/4 pint of milk/cream Oven Temp-200oC Salt and pepper Gas 4 Time 35 minutes Optional 1oz sweet corn, 1 cooked onion, 1oz mushrooms, 1oz broccoli, 2 rashers of raw bacon Optional 1oz sweet corn, 1 cooked onion, 1oz mushrooms, 1oz broccoli, 2 rashers of raw bacon Roll out pastry into a round, suitable to line the quiche dish. Leave to relax De-rind bacon (if used) and chop into small pieces, fry. Slice tomatoes thinly Line flan dish and fill with bacon, cheese and tomatoes Beat egg with seasoning and milk/cream and pour into dish Bake in the oven for 35 minutes, until the quiche is set. Roll out pastry into a round, suitable to line the quiche dish. Leave to relax De-rind bacon (if used) and chop into small pieces, fry. Slice tomatoes thinly Line flan dish and fill with bacon, cheese and tomatoes Beat egg with seasoning and milk/cream and pour into dish Bake in the oven for 35 minutes, until the quiche is set. *If time allows you may bake your pastry blind to give a crisper pastry your teacher will explain this process. *If time allows you may bake your pastry blind to give a crisper pastry your teacher will explain this process.
Short Crust Pastry (Traditional) Short Crust Pastry (Traditional) 1/2 fat to flour (usually a mixture of lard and margarine) 110mls/4 fl.oz of water to every 1kg/16oz of flour 1/2 level teaspoon of salt per 1kg/16oz of flour 1/2 fat to flour (usually a mixture of lard and margarine) 110mls/4 fl.oz of water to every 1kg/16oz of flour 1/2 level teaspoon of salt per 1kg/16oz of flour 250g/10oz plain flour 65g/2.5oz margarine 65g/2.5oz lard 1/2 level tsp of salt 75mls/2.5 fl.oz of water (one eighth of a pint) 250g/10oz plain flour 65g/2.5oz margarine 65g/2.5oz lard 1/2 level tsp of salt 75mls/2.5 fl.oz of water (one eighth of a pint) Place flour in mixing bowl with salt Add fat cut into pieces Rub in with fingertips till mixture resembles breadcrumbs Add water slowly until mixture holds together Leave to relax and use accordingly Place flour in mixing bowl with salt Add fat cut into pieces Rub in with fingertips till mixture resembles breadcrumbs Add water slowly until mixture holds together Leave to relax and use accordingly
Bakewell Tart 200g/250g/8oz 10oz shortcrust pastry (depending on size of dish) 100g/4oz margarine *7 (18cm) flan dish 100g/4oz self raising flour *Container to carry home in 2 eggs 2 tbsp Jam Oven Temp. - 180oC 100g/4oz castor sugar Gas 4 1/2 teaspoon baking powder 2 drops Almond essence Time 30 minutes Optional flaked almonds Bakewell Tart 200g/250g/8oz 10oz shortcrust pastry (depending on size of dish) 100g/4oz margarine *7 (18cm) flan dish 100g/4oz self raising flour *Container to carry home in 2 eggs 2 tbsp Jam Oven Temp. - 180oC 100g/4oz castor sugar Gas 4 1/2 teaspoon baking powder 2 drops Almond essence Time 30 minutes Optional flaked almonds Line the tin with pastry, reserve the trimmings Spread the pastry base with jam Place margarine, sugar, flour, baking powder and egg into large bowl Using the all in one method beat well until mixed together Add almond essence if used Pour sponge mix over the jam and level the top Sprinkle with flaked almonds if desired Bake in the oven for 30 minutes, until the cake is golden brown, well risen and firm to the touch. Line the tin with pastry, reserve the trimmings Spread the pastry base with jam Place margarine, sugar, flour, baking powder and egg into large bowl Using the all in one method beat well until mixed together Add almond essence if used Pour sponge mix over the jam and level the top Sprinkle with flaked almonds if desired Bake in the oven for 30 minutes, until the cake is golden brown, well risen and firm to the touch. *If time allows you may bake your pastry blind to give a crisper pastry your teacher will explain this process. *If time allows you may bake your pastry blind to give a crisper pastry your teacher will explain this process.
Stir Fry Stir Fry 200g strips of chicken (or equivalent meat analogue) Small selection of vegetables suitable for stir frying 2 tablespoons of vegetable oil 1 tablespoon of soy sauce or other suitable flavouring *Container to carry home in 200g strips of chicken (or equivalent meat analogue) Small selection of vegetables suitable for stir frying 2 tablespoons of vegetable oil 1 tablespoon of soy sauce or other suitable flavouring *Container to carry home in Prepare all vegetables Cut chicken into strips Heat the oil in a large wok or saucepan Add chicken fry until sealed (approx 5 mins) Add vegetables crunchiest vegetables first fry (approx 5 mins) Add soy sauce Prepare all vegetables Cut chicken into strips Heat the oil in a large wok or saucepan Add chicken fry until sealed (approx 5 mins) Add vegetables crunchiest vegetables first fry (approx 5 mins) Add soy sauce
Fruit flan whisked sponge Fruit flan whisked sponge 3 standard eggs plate and tin to carry flan 3oz (75 grams) caster sugar home in 3oz (75 grams) self raising flour *School will provide the tins to make it in Filling 6oz(150g) fresh fruit 1oz/25g sugar 1 pkt quick gel can be purchased from school for 40p arrange with teacher You may choose to decorate your fruit flan at home with piped whipped cream however your flan will not be cooled enough in school to do this. Sieve flour onto greaseproof paper Prepare flan tin In a large bowl whisk eggs and sugar Continue to whisk for approx 8 10 mins (or until mixture is very light in colour and thick in texture and doubled in volume) Gently fold in flour with a metal spoon Transfer mixture into prepared 7 inch tins Bake in centre of oven gas mark 4 for 15-20 mins until golden brown Wash and prepare fruit Once your flan is cooked and turned out onto wire tray, allow to cool slightly Decorate your flan with the fruit Make up the quick gel in accordance to the pkt and your teachers instructions Allow the quick gel to COOL SLIGHTLY before spooning over the flan this is a difficult process as if it cools too much it will set in the pan, if you put it onto the flan too soon it will seep into the sponge Listen to teacher instructions. 3 standard eggs plate and tin to carry flan 3oz (75 grams) caster sugar home in 3oz (75 grams) self raising flour *School will provide the tins to make it in Filling 6oz(150g) fresh fruit 1oz/25g sugar 1 pkt quick gel can be purchased from school for 40p arrange with teacher You may choose to decorate your fruit flan at home with piped whipped cream however your flan will not be cooled enough in school to do this. Sieve flour onto greaseproof paper Prepare flan tin In a large bowl whisk eggs and sugar Continue to whisk for approx 8 10 mins (or until mixture is very light in colour and thick in texture and doubled in volume) Gently fold in flour with a metal spoon Transfer mixture into prepared 7 inch tins Bake in centre of oven gas mark 4 for 15-20 mins until golden brown Wash and prepare fruit Once your flan is cooked and turned out onto wire tray, allow to cool slightly Decorate your flan with the fruit Make up the quick gel in accordance to the pkt and your teachers instructions Allow the quick gel to COOL SLIGHTLY before spooning over the flan this is a difficult process as if it cools too much it will set in the pan, if you put it onto the flan too soon it will seep into the sponge Listen to teacher instructions.
Pasta recipe Pasta recipe 300g (10oz) OO grade pasta flour 1/2 teaspoon salt 3 large eggs Extra flour for dusting 1 teaspoon olive oil 300g (10oz) OO grade pasta flour 1/2 teaspoon salt 3 large eggs Extra flour for dusting 1 teaspoon olive oil Mix flour and salt into a bowl Make a well in the centre and add eggs and oil Beat eggs with a fork while drawing in the flour from the sides Use your hands to mix in as much flour as possible to make a rough dough If the dough is too sticky sprinkle with a little extra flour As soon as dough has formed a ball turn onto work surface and lightly dust with flour Knead dough until smooth and elastic and no longer sticky Rest the dough for 30 mins Using pasta machine roll and turn dough into required shapes Cook for 3 mins Mix flour and salt into a bowl Make a well in the centre and add eggs and oil Beat eggs with a fork while drawing in the flour from the sides Use your hands to mix in as much flour as possible to make a rough dough If the dough is too sticky sprinkle with a little extra flour As soon as dough has formed a ball turn onto work surface and lightly dust with flour Knead dough until smooth and elastic and no longer sticky Rest the dough for 30 mins Using pasta machine roll and turn dough into required shapes Cook for 3 mins The ingredients for a small sample of pasta (1 egg mixture) may be purchased from school for 50p if prior arrangement has been made with your class teacher. The ingredients for a small sample of pasta (1 egg mixture) may be purchased from school for 50p if prior arrangement has been made with your class teacher.
Rogan Josh Rogan Josh 300g/12oz raw chicken, lamb, beef or Quorn 1 onion 2 tomatoes 1 clove garlic 5ml spoon of oil 2 x 15ml spoons of Rogan Josh curry paste 400g can of chopped tomatoes 1 x 15ml spoon of fresh coriander Courgettes or peppers (optional) 100mls water Equipment from Home: *Container to carry home in 300g/12oz raw chicken, lamb, beef or Quorn 1 onion 2 tomatoes 1 clove garlic 5ml spoon of oil 2 x 15ml spoons of Rogan Josh curry paste 400g can of chopped tomatoes 1 x 15ml spoon of fresh coriander Courgettes or peppers (optional) 100mls water Equipment from Home: *Container to carry home in Rogan Josh paste and fresh coriander can be brought from school for 60p if you arrange this with your teacher Rogan Josh paste and fresh coriander can be brought from school for 60p if you arrange this with your teacher Slice the meat On a clean chopping board slice the onion, cut the tomatoes and crush the garlic Heat the oil in a large pan and add the meat cook for 3 4 minutes Add the Rogan Josh curry paste, sliced onion and garlic cook for a further 2 3 minute Add the canned and fresh tomatoes and cook for a further 2 minutes Add the 100mls of water Simmer for 15 mins Chop the coriander Stir in the fresh coriander Slice the meat On a clean chopping board slice the onion, cut the tomatoes and crush the garlic Heat the oil in a large pan and add the meat cook for 3 4 minutes Add the Rogan Josh curry paste, sliced onion and garlic cook for a further 2 3 minute Add the canned and fresh tomatoes and cook for a further 2 minutes Add the 100mls of water Simmer for 15 mins Chop the coriander Stir in the fresh coriander Serve with rice, naan bread or jacket potato. Serve with rice, naan bread or jacket potato.
Fresh Fruit Tiramisu Fresh Fruit Tiramisu 250g/ 8oz Natural Set Yogurt Suitable bowl, 250g/ 8oz Marscapone Cheese Container to carry home in 75g/ 3oz Caster Sugar 1 x packet of sponge fingers 3 Tbsp Orange Juice 350g/ 12oz Fresh Soft Fruit eg, raspberries, Strawberries, blueberries or a mix 2 Tsp Vanilla Essence Icing Sugar to garnish if required 250g/ 8oz Natural Set Yogurt Suitable bowl, 250g/ 8oz Marscapone Cheese Container to carry home in 75g/ 3oz Caster Sugar 1 x packet of sponge fingers 3 Tbsp Orange Juice 350g/ 12oz Fresh Soft Fruit eg, raspberries, Strawberries, blueberries or a mix 2 Tsp Vanilla Essence Icing Sugar to garnish if required Collect equipment, Organise work area. Place the Caster Sugar in a large bowl with the yogurt, Marscapone cheese and Vanilla Essence and beat using a balloon whisk until smooth and lump free. Do not over whisk as mixture will become runny. Place the Orange Juice into a small bowl, and dip in half of the sponge fingers, and arrange over the bottom of a serving dish. Pour over a third of the Yogurt mixture and smooth, keeping the sides of the bowl clean. Follow this with most of the fruit, leaving some for the topping. Repeat the process once more using the remaining yoghurt mixture, Finish by decorating with the remaining fruit. Cover and chill for 2 hours Dust with Icing Sugar before serving if required. Collect equipment, Organise work area. Place the Caster Sugar in a large bowl with the yogurt, Marscapone cheese and Vanilla Essence and beat using a balloon whisk until smooth and lump free. Do not over whisk as mixture will become runny. Place the Orange Juice into a small bowl, and dip in half of the sponge fingers, and arrange over the bottom of a serving dish. Pour over a third of the Yogurt mixture and smooth, keeping the sides of the bowl clean. Follow this with most of the fruit, leaving some for the topping. Repeat the process once more using the remaining yoghurt mixture, Finish by decorating with the remaining fruit. Cover and chill for 2 hours Dust with Icing Sugar before serving if required.
Notes Notes
Notes Notes
Notes Notes